By Irene Hayton and Carol Song

• 2 cups (500 ml) cooked chickpeas, or 19 ounce (540 ml) can, rinsed and drained
• 20 grape tomatoes or cherry tomatoes, halved
• ½ cup (125 ml) crumbled feta cheese
• ½ cup (125 ml) diced sweet orange or yellow pepper
• ½ cup (125 ml) chopped cucumber

Dressing:

• 2 tablespoons (30 ml) olive oil
• 2 tablespoons (30 ml) Udo’s Choice Ultimate Oil Blend^®
• 1 tablespoon (15 ml) fresh lemon juice
• 1 tablespoon (15 ml) apple cider vinegar
• 1 tablespoon (15 ml) Dijon mustard
• ¼ teaspoon (1 ml) or more sea salt
• 2 pinches stevia powder

In a large bowl, combine the chickpeas, grape tomatoes, feta, peppers, and cucumber. Mix together all dressing ingredients and pour over salad. If possible, allow to sit, refrigerated, for at least an hour before serving.